Mason jar lid mini apples pies are a delicious little treats and fun for the whole family to make.

Start by making your pie dough. You’ll need to double the recipe to make enough bottoms and tops for your mini Mason jar lid pies. Once you’ve made the dough, roll into two equal sized balls and place in the fridge to cool. It’s important to note that when we decorate the pie dough used for the tops of our pies, the dough will need to be chilled to roll out our pattern from our embossing rolling pin.

While the pie dough is chilling, make your apple pie filling. If you don’t have time to go to your favorite apple orchard and pick them fresh, or time to cut and peel apples, using canned or grocery store bought pie filling will work fine!

Next, roll out the pie dough for the bottom of the mini pies. Using a wide mouth Mason jar band, cut circles in the rolled out dough. Place the pie bottoms into a regular mouth Mason jar lid that has the metal lid side facing up against the pie dough. You may want to spray the inside of our mini “pie pans” with non-stick cooking spray. Repeat until all of the bottoms have been created.

Now that we have the bottoms of our pies ready, scoop a few tablespoons of your pie filling into the pie bottoms. Do not overfill as the filling will expand when cooking and could create a mess in the oven!

Using chilled pie dough, roll out the pie tops using a smooth rolling pin. Next, roll out a pattern using a Humble Elephant® embossing rolling pin, pressing down firmly. Take your wide mouth Mason jar band, and cut circles in the dough to make the tops. Repeat until all of your pies have a top. Crimp the edges together and cut small slits in the tops for venting.

Bake at 375 degrees fahrenheit for 20 minutes, or until crust starts to brown. Remove from the oven and let cool. After the pies have cooled, push lightly from the bottom of the lid to slide the mini pie out of the Mason jar lid.